1. Pickling method of sweet and sour garlic 1. Choose a big, injury-free fresh garlic after the light summer, cut off garlic stalks and roots, peel off the rough skin on the surface, soak it in cold water for 5 to 7 days, and change the water in the fish tank once a day. 2. Pick up the soaked garlic and control the dry water. Pickled with 50 heads of garlic at the ratio of 1 kg of edible salt for three days, removed and dried. 3. Then, sugar, vinegar, soy sauce, salt and water are prepared according to the ratio of1:2: 2:1:4, boiled and cooled, and poured into the main vat of garlic, preferably fresh garlic. 4. After two months, bite the garlic cloves, and all the redness and spiciness are better. Sweet in acid, slightly salty in sweetness.

Second, Sichuan pickled garlic 1 and garlic are picked around the summer, the roots are cut off, the outer skin is peeled off for 2-3 layers, the fake stems are left for 5 cm, and they are cleaned and dried. 2. Add 500 grams of salt to 5 kg of water, boil and refrigerate, and add pepper 1 money, pepper 2, ginger 3 and wine 3 to make a marinade. 3. Then put the whole garlic into a jar or a bubble jar, pour in the marinade, and cover it and seal it. 4, generally at room temperature, alcohol can be eaten in January. ? Third, the pickling method of salted garlic in life 1, choose a high proportion of fresh garlic, preferably 50 white garlic. 2. Leave only one layer of skin after peeling, remove the fibrous roots and stems, soak in cold water for 5 days, fish up and control drying. 3. Salt and water shall be boiled according to the ratio of10:1,cooled, poured into the jar, and added with garlic, so it is better to just pass. 4, the top cover of the cylinder is a dish or a sorghum rice cover pad. After two months, the garlic cloves are red and edible without sweetness.